2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2
pound penne pasta
Not exact matches
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1
pound whole wheat
penne pasta Coarse salt and freshly ground pepper
You'll Need — 1 tablespoon olive oil — 1
pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain
penne pasta, cooked according to package directions (or your preferred type of
penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Not wanting to pass on tradition, I came up with a Roasted Vegetable
Penne that was so full of rich flavors and down right good that we only had a cup left over from a whole
pound of
pasta!
Cook 1
pound of the
pasta of your choice according to package directions (we chose
penne).
Ingredients: Prep Time: 15 mins Cook Time: 20 mins Serves 4 1 box (16 ounces)
pasta,
penne 1
pound extra large shrimp, peeled and deveined 1/2 cup and 2 tablespoons Lawry's Herb & Garlic Marinade, divided 1 large yellow onion, chopped 1 can (28 ounces) crushed tomatoes 1/2 teaspoon black pepper 1 tablespoon honey 3 oz crumbled feta cheese
1
pound Pasta (I used whole wheat
penne) 1
pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium Onion, chopped 1 cup Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish
ingredients GLUTEN - FREE
PENNE WITH SPRING PEAS, PROSCIUTTO, AND CREAM SAUCE 1 and 1/2 cups fresh spring peas (shelled) 1 pound gluten - free penne pasta 3 tablespoons unsalted butter 4 cloves garlic (peeled, minced) 1 and 1/2 cups prosciutto (thinly cut into 1 / 4 - inch strips lengthwise) 3/4 cup heavy cream 1/2 cup parmesan (freshly grated, plus more to taste) 1/2 cup parsley (chopped, plus more to garnish) Kosher salt and freshly ground pepper (to t
PENNE WITH SPRING PEAS, PROSCIUTTO, AND CREAM SAUCE 1 and 1/2 cups fresh spring peas (shelled) 1
pound gluten - free
penne pasta 3 tablespoons unsalted butter 4 cloves garlic (peeled, minced) 1 and 1/2 cups prosciutto (thinly cut into 1 / 4 - inch strips lengthwise) 3/4 cup heavy cream 1/2 cup parmesan (freshly grated, plus more to taste) 1/2 cup parsley (chopped, plus more to garnish) Kosher salt and freshly ground pepper (to t
penne pasta 3 tablespoons unsalted butter 4 cloves garlic (peeled, minced) 1 and 1/2 cups prosciutto (thinly cut into 1 / 4 - inch strips lengthwise) 3/4 cup heavy cream 1/2 cup parmesan (freshly grated, plus more to taste) 1/2 cup parsley (chopped, plus more to garnish) Kosher salt and freshly ground pepper (to taste)
dry
penne pasta (1/2 of a 1 -
pound box) 2 Tablespoons grated parmesan cheese kosher salt and freshly ground black pepper to taste
This easy - to - make
pasta is gluten - free, vegetarian, and packed with superfoods: Ingredients 1/4 cup macadamia nuts 1
pound gluten - free
penne pasta 2...
Here is what you need: 1 - 3/4 cups uncooked
penne pasta 1
pound ground beef 1 teaspoon minced garlic (I just used the refrigerated jarred garlic) 15 ounce can tomato puree (if you have any leftover
pasta sauce on hand, that works too) 14-1/2 ounce can beef broth 1-1/2 teaspoons Italian seasoning 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups fresh spinach, chopped 2 cups grated mozzarella cheese (I don't use quite that much)